Julie Goodwin’s chocolate slab cake
Julie Goodwin’s chocolate slab cake recipe makes a lovely big cake that’s easy to cut up and share.
Ingredients · Servings 16
- 1¼ cups (125g) cocoa powder
- 1½ cups (375ml) boiling water
- 180g unsalted butter, softened
- 2½ cups (550g) caster sugar
- 3 eggs
- ¾ cup (180g) sour cream
- ½ teaspoon salt
- 3 cups (450g) self-raising flour, sifted
- CHOCOLATE GANACHE
- ½ cup (125ml) thickened cream
- 250g dark chocolate, coarsely grated
- chopped walnuts, peanuts, or shredded coconut, optional
Method · 1 h
- Preheat the oven to 180°C (160°C fan-forced). Grease a 30cm x 20cm baking dish; line the base with baking paper
- Sift the cocoa powder into a medium bowl and gradually whisk in the boiling water, stirring until smooth, then set aside to cool.
- Beat the butter and sugar, using an electric mixer, until light and creamy. Add the eggs, one at a time, beating well after each addition.
- Stir the sour cream for a moment before using, to thin it out slightly. Add the salt, 1 cup of the flour and ¼ cup of the sour cream to the butter mixture on low speed. Repeat with the remaining flour and sour cream, then the cocoa mixture. Spread mixture into the prepared dish; smooth the top.
- Bake chocolate slab cake for about 45-50 minutes or until cooked when tested with a skewer. Cool in the dish for 10 minutes, then turn onto a wire rack to cool completely
- CHOCOLATE GANACHE: Place the cream into a medium microwave-safe jug or a bowl. Heat to scalding point – almost boiling but not quite. Add the chocolate and stir until fully melted and combined. Allow to cool and thicken slightly, and then spread over the top of the chocolate slab cake. Sprinkle with nuts or coconut, if desired. The Chocolate Ganache will set as it cools.
How long will this chocolate slab cake keep?
This chocolate slab cake can be stored in an airtight container in a cool, dry place for up to 3 days.
